SLOW | MED | FAST
Pappardelle with Lamb Ragù
Andrew Carmellini cooks homemade gnocchi in his own intense mushroom stock, then serves them with porcini butter (blended with garlic, herbs and Parmesan) and white-truffle shavings. In the easy way, store-bought gnocchi and chicken stock fill in for the homemade kinds. The topping: Parmesan cheese and truffle oil.
Go to recipe (1 of 10)
MARKETPLACE
Become a fan
Follow us